Physicochemical Characteristics of Fresh-cut Tropical Fruit during Storage

Abstract

Fresh-cut tropical fruit is increasingly popular currently, stimulated by public awareness of health and practical lifestylefresh-cut fruit presenting consumers' convenience, safety, and quality. Tropical fruit contains functional components that are quite varied and good for health. Mangosteen, Mango, and Rambutan are three exotic tropical fruits that have high economic value and are liked by foreign people. They have a nonedible relatively high and potentially processed into fresh-cut fruit-the process of stripping cutting and slicer, causing wounds that spur damage. During storage, fresh-cut fruits undergo physical-chemical changes-increased respiration rate, ethylene production, oxidation, and browning processes that can shorten shelf life. The damage will be faster if stored at an improper temperature. Fresh-cut fruit is preferably stored at cold temperatures, to extend the shelf life. The research aims to determine the physicochemical characteristics of fresh-cut tropical fruits during cold storage. The research uses a pattern of random group three replicate. The first factor is fruit type (Mango, Mangosteen, Rambutan); the second factor is storage time in cold temperatures (0, 5, 10 days). The variables observed in the study included physical characteristics color (L*a*b*), weight, and texture. Observations of chemical characteristics include moisture content, pH, total acids, vitamin C levels, and total dissolved solids. Freshcut tropical fruit has different physicochemical characteristics and experiences deterioration during cold temperatures. The characteristics of tropical fruit have changed significantly on day 5. Mango shows more significant changes than others, seen from variable moisture content, vitamin C, color, and texture. Meanwhile, based on the physicochemical analysis, rigidity of fresh-cut Mango higher than Mangosteen and Rambutan.

Aloe-Gel Coating for Delaying Physicochemical Change of Fresh-Cut Mango

“…This shows that the edible coating treatment can form a layer that is good enough to inhibit the process of respiration and transpiration so that the decrease in vitamin C content in fresh-cut mangoes can be inhibited. This opinion is also in line with [4], the basic material of edible coating which is hydrophilic has good barrier properties against oxygen, carbon dioxide, and lipids. The presence of an edible coating can inhibit the entry of oxygen into the fruit which destroys vitamin C through an oxidation reaction.…”

“…The minimal process product is one product that can overcome this which is currently very popular. Minimal process products are products made by cutting, slicing, peeling with minimal or no heating and can maintain the freshness of the fruit [3] [4]. The peeled fruit will quickly experience damage, therefore it needs to be treated such as storage at low temperatures, decreased moisture content, modified atmosphere packaging, use of preservatives, and edible coating treatment with aloe vera gel [5].…”

The Development of Taro Processed Product in Women Farmers Group in Baru Village, Tabanan Bali Indonesia

“…Currently, there has been a change in people's lifestyles, especially changes in diet [14]. People tend to choose foods that are fast and practical without considering what content is in the food [15].…”

Effect of Storage Temperatures on Physico-Chemicals, Phytochemicals and Antioxidant Properties of Watermelon Juice (Citrullus lanatus)

“…pH was used to measure the degree of acidity in fruit juice and reflect fruit taste, smell and aroma [21]. The pH of watermelon juice decrease in room temperature, refrigerator cold and refrigerator freeze with slight pH increase was evaluated in freeze-dried juice p < 0.01 (Figure 2).…”